Jan Norris: Food and Florida

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Chef’s Irish Stew and Roast Salmon, My Beer Bread Recipes – Wearin’ the Green and Quaffing the Guinness

March 16th, 2011 · No Comments

Editor’s note: Because of incorrect information supplied to me, the chef listed as source of the recipes was incorrect in a previous version. Chef-professor Brian Connors supplied the recipes; the updated information is below.

Must be close to March 17 in the U.S.  – everybody’s Irish, except maybe the few Englishmen who resist the madness. Even in Ireland, St. Patrick’s Day isn’t celebrated to the extent it is in America, where we dye rivers and beer green just for the heck of it. If you’re traveling, get to either Chicago, or Savannah, Ga. – two of the largest St. Pat’s Day parties in the country.

Guinness beef stew recipe

If you’re staying home, try one of these recipes. Chef Brian Connors of Miami’s Johnson and Wales University shares two family recipes with us. He also teaches JWU’s Beverage Appreciate Class and adds beer pairing suggestions.

Connor’s grandpa’s Guinness stew is quick, basic and gets the job done. (Make enough to freeze – it makes a homey supper when you don’t feel like cooking.) I have added the recipe for my quick beer-bread loaf – it’s fast, easy, and quite tasty with this stew, especially when made with Guinness – one of my favorites – it’s a meal in a glass!

Grandpa Green’s Guinness Stew

Yield: 6 servings

Cooking time: 2-1/2 to 3 hours.

  • 2 ½ pounds stewing beef
  • 3-4 tablespoons oil
  • 2 tablespoons flour
  • Kosher or Sea Salt and freshly ground black pepper
  • Pinch of cayenne or red pepper flakes
  • 2 large onions, coarsely chopped
  • 2 garlic cloves, crushed
  • 3 tablespoons tomato ketchup
  • 2 cups Guinness Stout (one 16 oz. can)
  • 2 cups largely diced carrots
  • 2 cups largely diced celery
  • 2 cups red potatoes cubed (washed)
  • Sprig of fresh thyme

Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne/red pepper flake. Toss meat with seasoned flour.

Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato ketchup to the skillet, cover, and cook gently for 5-8 minutes.

Transfer the contents of the skillet to an oven safe casserole and pour half of the Guinness into the skillet to deglaze. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan.

Pour over the meat, along with the remaining Guinness. Add the carrots, celery, red potatoes and thyme. Stir and adjust seasonings. Cover the casserole dish and place in a 300° F oven until the meat and potatoes are tender, 2-1/2 to 3 hours.

Makes 6 servings.

Plating and garnish: Serve in a bowl with Irish brown bread (or my beer bread) and Kerry butter.

Beer Pairing: A pint of Guinness Stout, or as my Grandfather called it “a pint of the black stuff”

(Recipe courtesy Chef-instructor Brian Connor of Johnson and Wales, Miami.)

Beer bread recipe

I’ve been making this bread since I was married a couple of decades ago. It’s fast and so easy, kids can do it. You can pour the batter it into large muffin tins to make rolls; adjust baking time to around 40 minutes.

Irish Beer Bread recipe

Makes 1 loaf

Cooking time: 1 hour

  • 3 cups sifted self-rising flour (wheat or white or a mix – see note)
  • 1/3 cup sugar – see note
  • 1-1/2 cups (12 ounces) Harp, or Guinness Stout (or any beer)
  • 2 tablespoons melted butter, divided
  • 1 tablespoon oatmeal, optional

Preheat oven to 375 degrees. Grease a 1-pound loaf pan (standard is 9-by-5 inches).

In a large mixing bowl or the mixing bowl of a stand mixer, sift flour. Add sugar, beer and 1 tablespoon of the melted butter. Let stand 5 minutes in bowl; pour batter into prepared loaf pan. (Batter will be quite thick and sticky.) Brush top of batter with remaining melted butter and sprinkle with oatmeal, if desired.

Bake at 375 degrees for 1 hour, or until loaf is nicely browned. Remove and turn out of pan; let stand at least 15 minutes before slicing.

Makes 1 1-pound loaf. This bread freezes well.

Note: You can substitute all-purpose flour for self-rising flour by adding 3 teaspoons baking powder and 1 teaspoon salt. I use 1 tablespoon molasses mixed with 2 tablespoons regular sugar; you can use a mix, or add honey or agave nectar to make 1/3 cup.

Variations: Add 1/3 cup oatmeal, or 1/3 cup sunflower seeds or nuts to batter.

Roast salmon with roasted vegetables recipe

Chef Connors also shared this recipe for roast salmon – marinated in Jameson Irish Whiskey and honey. Watch the salmon throughout the cooking; depending on the thickness of the fish, it may take less time to cook through. Do not overcook.

My Grandmother’s Roasted salmon with roasted vegetables

(Recipe is in two parts. Both can be roasted at same time, but carefully watch salmon.)

For the salmon:

  • 4 (6-8 oz.) Atlantic salmon fillets
  • 2 tablespoons local honey
  • ¼ cup apple cider vinegar
  • ¼ cup Jameson Irish Whiskey
  • 2 teaspoons chopped fresh thym
  • 1-½ teaspoons grated lemon zest
  • ¼ cup finely diced shallots
  • 2 tablespoons vegetable oil
  • Kosher or sea salt and freshly ground black pepper – to taste

Mix together honey, vinegar, Jameson Irish Whiskey, thyme, lemon zest, shallots, oil, salt and pepper. Pour over salmon and marinate 3 hours in the refrigerator.
Preheat oven to 450°F.
Remove salmon from marinade and place on a rack over a roasting pan.
Roast for 8 to 10 minutes, basting once with the marinade, until fish is golden brown. If additional browning is desired place fish under the broiler for 1 to 2 minutes – and watch carefully (do not walk away).

For the roasted vegetables:

  • 1 cup leeks (white part only)
  • 1 ½ mushrooms (shiitake and button/white)
  • ½ cup shallots
  • 3 tablespoons vegetable oil
  • Kosher or sea salt, and freshly ground black pepper – to taste

Preheat oven to 450°F.

Prepare leeks: Remove the green part and the base of the leek. Slice the white part down the middle and let the leek soak under cold running water to remove any dirt or sand (10 minutes). Remove leeks from the water and cut into one inch segments.

Wash the mushrooms and pat dry. Cut the shiitake mushroom into strips and cut the button mushrooms in to quarters. Dice the shallots and combine with washed leeks and mushrooms. Put all vegetables in a wide bowl and toss with vegetable oil to coat. Season with salt and fresh pepper. Place on a baking sheet and roast for 15 minutes, or until golden brown.

Plating and garnish: Place equal portions of roasted vegetable in the center of the plate. Place the salmon on top of the roasted vegetables and garnish with a sprig of fresh thyme.

Beer Pairing: Samuel Adams® Irish Red. I like its rich, deep red color and distinctive caramel flavor. The sweetness of the malt is pleasantly balanced by an earthy character from the East Kent Goldings hops. This ale would pair wonderfully with the Roast salmon and vegetables.

(Recipe courtesy Chef-instructor Brian Connors of Johnson and Wales, Miami.)

Tags: Holiday cooking · Recipes: What's Cooking!

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